Category

Types of pasta

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thumb|Spaghettoni hung to dry Spaghetti () is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pastas, spaghetti is made of milled wheat (sometimes enriched with vitamins and minerals) and water. Italian spaghetti is typically made from durum-wheat semolina. The pasta is usually white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, while vermicelli refers to intermediate thicknesses.

thumb| Lasagna, also known by the plural form lasagne, is a type of pasta made in wide, flat sheets. It originates in Italian cuisine, where it is served in a number of ways, including in broth (), but is best known for its use in a baked dish made by stacking layers of pasta, alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and Parmesan), and seasonings and spices. Typically, cooked pasta is assembled with the other ingredients, topped with grated cheese, and then baked in an oven (): regional v

Macaroni (), known in Italian as maccheroni, is a pasta shaped like narrow tubes. Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as "elbow macaroni". Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion. The common curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine.

Pelmeni (, ; pelmen, , ) are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. They are considered a national dish.

Ravioli (; : raviolo, ) are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune).

Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg, and nutmeg and served in capon broth ().

Penne () are an extruded type of pasta in the shape of tubular pieces with ends cut at an angle. They are usually made from wheat flour.

Tagliatelle (; from the Italian word , meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.

Vermicelli (, ; ) is a type of pasta that is round in section, similar to spaghetti. In English-speaking regions, it is usually thinner than spaghetti, while in Italy it is thicker. It is typically made with semolina.

Fusilli () are a variety of pasta from southern Italy, with a helical (corkscrew) or helicoidal shape, also known as rotini in the United States and Canada.

thumb|Cannelloni compared to other pasta thumb|Baked cannelloni thumb|Cannelloni Cannelloni (; Italian for 'large reeds') are a cylindrical type of egg-based stuffed pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce.

Farfalle () are a type of pasta. The name is derived from the Italian word farfalle ('butterflies'). In the Italian region of Emilia-Romagna, farfalle are known as strichetti (a local word for 'bow ties'). A larger variation of farfalle is known as farfalloni, while the miniature version is called farfalline. Farfalle date back to the 16th century in the Lombardy and Emilia-Romagna regions of Italy.

Linguine (), sometimes anglicized as linguini, is a type of pasta similar to fettuccine and trenette, distinguished by its elliptical rather than flat section. Around about in width, it is wider than spaghetti, but less wide than fettuccine. Linguine was traditionally served with sauces such as pesto, but others such as tomato or fish based sauces are popular as well.

Orzo (, ; ; from Latin ), also known in Italy as '''''' (; 'large [grains of] rice'), and popular in Greek cuisine as kritharaki (κριθαράκι), is a form of short-cut pasta shaped like a large grain of rice. Orzo is made from flour, often with semolina.

Rigatoni (, ) is a type of pasta. They are larger than penne and ziti, and sometimes slightly curved, but not as curved as elbow macaroni. Rigatoni are characterized by ridges along their length, sometimes spiraling around the tube; unlike penne, the ends of rigatoni are cut perpendicular to the tube walls instead of diagonally.

Bucatini (), also known as perciatelli (), is a thick spaghetti-like pasta with a hole running through the center. It is common throughout Lazio, particularly Rome.

Bigoli (; Venetian: bìgołi) is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole-wheat flour, and sometimes include duck eggs. The preparation is then extruded through a bigolaro, from which the pasta gets its name.

Orecchiette is a pasta typical of the Apulia region of Italy. Their name comes from the Italian word for 'ear', a reference to their shape.

thumb|A dish of pizzoccheri Pizzoccheri (; , ) is a flat ribbon pasta, made with a blend of buckwheat flour and wheat flour. It is believed to have originated in Valtellina, a valley in the northern Italian region of Lombardy. It is also popular in Val Poschiavo, a side valley of Valtellina which belongs to the Swiss canton of Grisons.

Pici (, ) is thick, hand-rolled pasta, like fat spaghetti. It originates in the province of Siena, in Tuscany; in the Montalcino area it is also referred to as pinci ().

Capellini (; ) is a thin variety of pasta, with a diameter ranging from . It is made in the form of long, thin strands, similar to spaghetti. (, ; hence, in English) is even thinner, with a diameter ranging from . It is often sold in a nest-like shape.

Conchiglie () are a type of pasta. They are usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. There is a larger variation known as conchiglioni, and a miniature version called conchigliette.

Agnolotti (; , ), also known as agnolotti piemontesi, is a type of stuffed pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat or vegetables. Agnolotti can be di magro or di grasso depending on their filling of vegetables or meat.

Trofie (), less frequently troffie, strofie or stroffie, is a short, thin, twisted pasta from the Liguria region of Italy.

Tortelloni is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling. It is traditionally stuffed with ricotta, Parmesan, leafy herbs or vegetables such as parsley or spinach, egg, and nutmeg.

'''''' (; ) are an elongated form of , or hand-rolled pasta. The name is also used for a baked cheese and vegetable dumpling, prepared in some regions of Italy.

Schlutzkrapfen () are a semi-circular stuffed pasta, similar to ravioli or pierogi. The dough is usually made of white flour and rye flour, mixed with eggs and olive oil. Typical fillings may include cheese (such as ricotta, quark, mozzarella, or Bitto), spinach, or mushrooms (such as porcini, chanterelles, or cultivated mushrooms). There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushrooms, pesto sauce, sausage, seafood or cherry tomatoes.

toasted pasta in tiny balls

Fregula (often incorrectly written fregola) is a type of semolina pasta from the Sardinia region of Italy.

Mafaldine, also known as reginette (Italian for 'little queens') or simply mafalde, is a type of ribbon-shaped pasta.

Pastina () is a variety of pasta consisting of tiny pieces, typically of a round (irregular) shape with a diameter of about . It is the smallest type of pasta produced. It is made of wheat flour and may also include egg. is a general term referring to many small shapes of pasta. It is used in many different ways in Italian cuisine, including as an ingredient of soup, desserts, infant food and also, alone, as a distinct and unique pasta dish.

Tagliolini () or taglioni is a type of ribbon pasta, long like spaghetti, roughly wide, cut from a sheet of dough similar to tagliatelle, but thin like capellini. It is a traditional recipe in the Molise and Piedmont regions of Italy. In Piedmont it is called tajarin and made of egg dough (''pasta all'uovo). The dough also contains semolina, flour and salt. It is typically served with butter and truffles (tajarin ai tartufi) or sugo d'arrosto, a sauce made from the drippings of roast meat. Tagliolini'' have a short cooking time, especially when made from fresh dough, and work best with light s

Testaroli, sometimes referred to as testarolo, is a type of thin spongy pasta or bread in Italian cuisine that is prepared in circular sheets using water, flour, and salt, which is then sliced into diamond or rectangular shapes. A common dish in the Lunigiana region and historical territory of Italy, it is an ancient pasta originating from the Etruscan civilization of Italy. Testaroli has been described as "the earliest recorded pasta". It is also a native dish of the southern Liguria and northern Tuscany regions of Italy.

Passatelli are a pasta formed of bread crumbs, eggs, grated Parmesan cheese, and in some regions lemon, and nutmeg; it is typically cooked in chicken broth. Typically, it is found mainly in Romagna, Pesaro and Urbino province (northern Marche), Ancona province (central Marche) and other regions of Italy, such as Umbria.

Rotelle is a type of pasta resembling wheels with spokes. They are similar to fiori.

Pasta shaped like alphabet letters

thumb|Anelli, 1–1.5 cm in diameter Anelli (also known as or ) are small, thin rings of pasta. They are generally used for soups and pasta salads.

Corzetti or croxetti ( or ) are a type of pasta typical of the Ligurian cuisine of northwest Italy, and also traditional in the area of Novi Ligure just across the border with Piedmont, in the province of Alessandria. Corzetti originated in Liguria, in northern Italy along the border with France, during the Middle Ages. The name itself derives from a 14th-century Genoan coin, the corzetto.

thumbnail|Maltagliati thumb|Pasta designs, including maltagliati Maltagliati (), also known as puntarine, are a type of pasta typical of the Emilia-Romagna region of Italy. In the manufacture of pasta such as tagliatelle, dough is rolled and then cut into thin strips, producing noodles. The excess parts of the dough, generally the edges, are left with irregular shape and thickness, therefore "poorly cut" or, in Italian, maltagliati. Maltagliati are therefore cut from such scrap pieces of pasta, and differ in shape, size and thickness.

Radiatori are small, squat pasta shapes that are said to resemble radiators. Although it is rumored that they were created in the 1960s by an industrial designer, their invention was actually between the First and Second World War. They are often used in similar dishes as rotelle or fusilli, because their shape works well with thicker sauces. They are also used in casseroles, salads, and soups. The form is sometimes called "pagoda pasta".

alt=A tray of matzah and mushroom farfel served on Passover|thumb|266x266px|A tray of matzah and [[mushroom farfel served on Passover]] Farfel (Yiddish: פֿאַרפֿל, farfl; from Middle High German varveln) is small pellet- or flake-shaped pasta used in Ashkenazi Jewish cuisine. It is made from a Jewish egg noodle dough and is frequently toasted before being cooked. It can be served in soups or as a side dish. In the United States, it can also be found pre-packaged as egg barley.

Garganelli (; ) are a type of egg-based pasta from the Emilia-Romagna region of Italy. They are formed by rolling a flat, square noodle into a cylindrical shape over a ridged wooden board, giving the pasta ridges. Garganelli resemble ribbed quills with points at both ends.

thumb|250px|Tortelli di zucca al burro e salvia (pumpkin-filled tortelli with butter and sage) Tortelli () is a type of stuffed pasta made in the Emilia-Romagna, Lombardy, and Tuscany regions of Italy. It can be found in several shapes, including square (similar to ravioli), semi-circular (similar to agnolini) or twisted into a rounded, hat-like form (similar to cappelletti).

Tortiglioni are a type of pasta similar to rigatoni, but larger and with deeper grooves which spiral around the pasta.

spaghetti alla chitarra

Fileja () is a type of pasta typical from the province of Vibo Valentia, Calabria. Made of durum wheat semolina and water, they are prepared by wrapping a sheet of pasta around a thin cane (dinaciulu), creating a hollow tube approximately 20 cm in length.

Trenette () is a type of narrow, flat, dried pasta from Genoa, Liguria; it is similar to both linguine and fettuccine. Trenette is the plural of trenetta, but is only used in the plural and is probably a diminutive of the Genoese trena, meaning 'string'. The pasta is most commonly 3.5 – 4mm in width and roughly 1.5mm in thickness. Trenette is commonly served in the form of pasta served with pesto, a dish known as trenette al pesto, which can also include potatoes and green beans boiled in the same water.

Casunziei (also called casonciei, casanzes or csanzöi) is the name in Ladin for a type of stuffed pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape. They are commonly homemade and are typical of the culinary tradition of the Dolomites area, in the northeastern part of Italy, especially the provinces of Belluno, Bolzano, and Trento.

Lasagnette is a type of ribbon pasta and a shorter version of lasagnotte. Characteristics of lasagnette differ based on the form of their edges. Different kinds could have edges with a waved cut on both sides, straight cut edges on both side, or a variation including one side with a straight cut and the other with a waved cut. Lasagnette can be prepared in various forms; the two most popular involve a thinner version of the traditional layered Italian lasagna. The second version combines ingredients of the recipe with the pasta, and is served tossed on a plate.

Campanelle (; ) is a type of pasta which is shaped like a cone with a ruffled edge, or a bell-like flower. It is also sometimes referred to as gigli ('lilies') or trompetti ('trumpets'). It is intended to be served with a thick sauce, or in a casserole.

Cavatappi (; ), also known as spirali, is macaroni formed in a helical tube shape. Certain areas of the US and Canada may also refer to it as "double elbows" or "scoobi doo" pasta, purportedly because of their resemblance to scoubidou.

Stringozzi or Strangozzi is an Italian wheat pasta, among the more notable of those produced in the Umbria region. The long, rectangular cross-section noodles are made by hand and generally served with the local black truffles, a meat ragù or a tomato-based sauce. The name of the pasta is drawn from its resemblance to shoelaces, as stringhe is Italian for "strings".

thumb|Paccheri with pork ragù Paccheri () is a type of pasta in the shape of a very large tube, originating from the Campania region of Italy. They are generally smooth, but there is also a ribbed version, paccheri millerighe. The name comes from Neapolitan paccharia, 'slaps', with a depreciative -ero suffix (-eri in plural) to indicate something common. The name has been ascribed to a slapping sound they may make when eaten. They can be served stuffed, and are commonly prepared with beans, or with ricotta and tomato sauce in Campania. As they are eaten, they split open, forming a flat sheet.

decorative shape of extruded pasta